Indian Chicken Tikka Masala

Marinated chicken tossed with a house-made, perfectly spiced masala = comforting dinner that was well worth the prep.

Before you get take out from an Indian restaurant, you have to try this Chicken Tikka Masala recipe. It’s creamy, authentically flavorful labor of love that can be adapted to even the most spice-averse palates.

Inspired by Rasika's cookbook, this recipe combines marinated chicken into a spiced tomato, butter, and cream sauce. This is a super popular South Asian dish that is must-try to add into your repertoire of curries.

This certainly isn’t a hands-off, easy weeknight-lunch type of recipe, so if you do make it, tag @cleaneatsfactory on Instagram!

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Indian Chicken Tikka Masala

Yield: 2

Author: Clean Eats Factory

Prep time: 12 MinCook time: 60 MinTotal time: 1 H & 11 M

Adapted from Rasika's cookbook, this recipe combines marinated chicken into a spiced tomato, butter, and cream sauce. This is a super popular South Asian dish that is must-try to add into your repertoire of curries.

Ingredients

For the marinade:

• 1/2 oz dried Kashmiri chilies (stemmed and de-seeded)
• 1/4 water
• 1/2 cup whole-milk yogurt
• 1 tsp minced garlic
• 1/2 tsp minced ginger
• 1/2 tsp garam masala
• 1/2 tsp ground turmeric
• 1 tbsp lemon juice
• 1 tbsp mustard oil
• 1 tsp salt

For the Chicken Tikka Masala:

• 1 cup crushed tomatoes
• 1/2 tbsp canola oil
• 3 tbsp unsalted butter
• 1/4 tsp cumin seeds
• 1 cup finely chopped onions
• 1/2 tsp minced garlic
• 1 tsp minced ginger
• 1/2 tsp kashmiri chili powder
• 1/2 tsp thai green chili, finely chopped
• 2 tbsp tomato paste
• 1 cup heavy cream
• 1 teaspoon dried fenugreek leaves, crushed into a coarse powder
• 1/4 cup EACH red + green bell pepper, for finishing
• Chopped cilantro, for garnish
• Naan or rice for serving

Instructions

1. Puree all the ingredients for the marinade until it forms a smooth paste. Then, toss with the cubed chicken and marinate for 4 hours to overnight. 
2. Once the chicken is ready, preheat the oven to 425 F. Spread the chicken onto a parchment-lined baking sheet and bake until cooked through, 18-20 minutes. 
3. In the meantime, begin the masala by heating the oil and butter in a dutch oven over medium heat. Once they begin to shimmer, add the cumin seeds and let them crackle before adding the finely chopped onion. Cooked the cumin and onion until browned, stirring constantly for 5 to 10 minutes. 
4. Add the ginger and garlic, stir for 30 seconds. Add the tomatos and chili paste and simmer on medium-low for 15 minutes (or until a good amount of the tomato liquid has evaporated). Then, add the tomato paste and green chili, and stir and simmer for an additional 2 minutes.
5. To finish, stir in the cream, fenugreek, salt, cooked chicken, and bell peppers. Cover and simmer for 5 minutes to let the flavors combine. 
6. Garnish with chopped cilantro and serve with naan. 

Recommended Products:

Rasika: Flavors of India

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